Soups and Dressed Fish La Mode (Paperback)

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: DRESSED FISH A LA MODE. Brill a la Conte. Barbue a la Conte. SKIN and clean a fresh brill, cut several slits down the back, simmer over a slow fire till cooked in a tumblerful of olive oil, half a tumbler of stock, the same quantity of chablis or sauterne, a little salt, pepper, and a bouquet garni; drain and dish up. For the sauce have two tumblersful of stock reduced to half that quantity, season with a pinch of finely-chopped parsley, and pour over the brill. Brill a la Provenale. Barbue a la Provencale. Soak a brill in oil for an hour, fry it, and when done, fillet it and serve en couronne, garnished with stuffed olives in the centre and anchovy sauce around. Brill a la Ravigote. Barbue a la Ravigote. Score a small brill down the back, season with salt and pepper, wrap it up in buttered paper, and bake it in the oven; send it up hot. Make a mayonnaise sauce, adding tarragon, chervil, mustard, cayenne, and a little spinach greening; mix all together, and serve in a tureen. Carp a la Russe. Caipe a la Russe. Sprinkle a carp with flour and place it in a saucepan thickly lined with butter; pour over it a pint of chablis or sauterne, and cook it in the oven with hot coals on the lid; when done, make a foundation of pickled cabbage warmed in butter, and lay the carp on it, and garnish with glazed onions, mushrooms, sliced gherkins, and hand round horse-radish sauce with it. Cod a la Garonne. Morae a la Garonne. Put into a stewpan some pieces of cold cod with a small bit of butter, two tablespoonfuls of oil, some capers, anchovies, parsley, and green onions, all chopped very fine; pepper and salt to taste. Stir all together well till the oil and butter are well mixed; then put into a dish, sprinkle over with fine breadcrumbs, sala...